one box Kraft macaroni and cheese
medium tomato
1/2 green pepper
1 can tuna, drained
*Chop pepper and tomato.
*Make macaroni according to package directions.
*When cheese is almost set up, stir in tomato, pepper and tuna.
Thursday, April 29, 2010
Bachelor Veggie Chili (Keith Coultas & Lonnie Fields)
1 can sweet corn kernels
1 can pink beans
1 can kidney beans
1 can black beans
1 jar salsa (mild, medium or hot)
1 can chopped, seasoned tomatoes
v8 juice (regular or spicy)
1 packet chili seasoning
chili powder
small onion, diced
1 bag frozen "California-Style" vegetables
*The night before serving, open all beans, corn, salsa and tomatoes. Do not drain anything...pour all in a Crock-Pot.
*Add onion, seasonings, big dash of chili powder and pepper. Fill Crock-Pot to top with V8.
*Stir well and cook on low overnight.
*1 hour before serving, add bag of vegetables. Stir often.
*Half hour before serving, turn off Crock-Pot and let cool down
********Serve with grilled cheese sandwiches.
1 can pink beans
1 can kidney beans
1 can black beans
1 jar salsa (mild, medium or hot)
1 can chopped, seasoned tomatoes
v8 juice (regular or spicy)
1 packet chili seasoning
chili powder
small onion, diced
1 bag frozen "California-Style" vegetables
*The night before serving, open all beans, corn, salsa and tomatoes. Do not drain anything...pour all in a Crock-Pot.
*Add onion, seasonings, big dash of chili powder and pepper. Fill Crock-Pot to top with V8.
*Stir well and cook on low overnight.
*1 hour before serving, add bag of vegetables. Stir often.
*Half hour before serving, turn off Crock-Pot and let cool down
********Serve with grilled cheese sandwiches.
Manicotti (Markita & Kevin Coultas "GaGa & Pop-Pop")
1 jar/bag real SHREDDED Parmesan cheese
2-3 bags Mozzarella cheese
1 egg
10-12 oz container ricotta cheese
manicotti noodles, cooked, drained and cooled
1 jar spaghetti sauce
*Mix whole container ricotta with 3/4 bag mozzarella cheese. Add 1/2 - 3/4 cup parmesan cheese, or enough until mixture can be formed into a ball.
*Make sure noodles are COMPLETELY cooled. Fill with cheese mixture.
*Preheat oven to 325*.
*Spoon sauce in bottom of a glass dish. Lay noodles on top of sauce a finger-width apart. Pour sauce over and between noodles, then push together to make room for additional noodles, if necessary.
*Pour rest of sauce over noodles. Top with 1/4 cup parmesan and a bag of mozzarella.
*Cover with foil and bake 40-45 minutes.
*Turn heat up to 350*. Remove foil and bake until cheese is melted and lightly browned.
2-3 bags Mozzarella cheese
1 egg
10-12 oz container ricotta cheese
manicotti noodles, cooked, drained and cooled
1 jar spaghetti sauce
*Mix whole container ricotta with 3/4 bag mozzarella cheese. Add 1/2 - 3/4 cup parmesan cheese, or enough until mixture can be formed into a ball.
*Make sure noodles are COMPLETELY cooled. Fill with cheese mixture.
*Preheat oven to 325*.
*Spoon sauce in bottom of a glass dish. Lay noodles on top of sauce a finger-width apart. Pour sauce over and between noodles, then push together to make room for additional noodles, if necessary.
*Pour rest of sauce over noodles. Top with 1/4 cup parmesan and a bag of mozzarella.
*Cover with foil and bake 40-45 minutes.
*Turn heat up to 350*. Remove foil and bake until cheese is melted and lightly browned.
DUMPLINGS (Nana)
Boil 1 whole chicken. Keep broth; remove meat from bones and set aside. (You may also use turkey broth)
1 cup broth
1 egg
1 egg yolk
flour
salt & pepper
*Whisk broth, egg, yolk and seasoning.
*Add enough flour to make a sticky dough.
*Put dough on a floured surface and roll out. Cut into squares.
*Place on a cookie sheet and freeze overnight.
*Bring broth to a boil. Boil 5 minutes.
*Drop dumplings in, a few at a time, stirring between batches.
*Cook until dumplings are tender. Add chicken back to broth if desired.
1 cup broth
1 egg
1 egg yolk
flour
salt & pepper
*Whisk broth, egg, yolk and seasoning.
*Add enough flour to make a sticky dough.
*Put dough on a floured surface and roll out. Cut into squares.
*Place on a cookie sheet and freeze overnight.
*Bring broth to a boil. Boil 5 minutes.
*Drop dumplings in, a few at a time, stirring between batches.
*Cook until dumplings are tender. Add chicken back to broth if desired.
Monday, April 26, 2010
Stuffed Pepper Casserole (Ashley & John)
2 green peppers, seeded and finely chopped
1 small onion, finely chopped
1 Tbsp garlic powder
1 lb ground beef
3/4 cup instant rice
2 cups tomato sauce
1 cup ketchup
1.5 tsp Worcestershire sauce
1/2 tsp hot sauce
*Cook rice with 3/4 cup water in microwave on high 3-4 minutes. Let rest 5 minutes; fluff with fork and set aside. Preheat oven to 350*.
*In a large skillet, cook beef, pepper, onions and garlic powder until meat is no longer pink. Remove from heat and drain.
*Stir in rice and tomato sauce. Season to taste. I like Mrs Dash or Cavender's. Mix well and pour into a greased 13x9 pan.
*Combine ketchup, Worcestershire, hot sauce and 1/2 cup water. Spoon half of mixture over casserole.
*Bake, covered, 25-30 minutes. Uncover and cook another 15-20 minutes. Serve with remaining sauce at table.
1 small onion, finely chopped
1 Tbsp garlic powder
1 lb ground beef
3/4 cup instant rice
2 cups tomato sauce
1 cup ketchup
1.5 tsp Worcestershire sauce
1/2 tsp hot sauce
*Cook rice with 3/4 cup water in microwave on high 3-4 minutes. Let rest 5 minutes; fluff with fork and set aside. Preheat oven to 350*.
*In a large skillet, cook beef, pepper, onions and garlic powder until meat is no longer pink. Remove from heat and drain.
*Stir in rice and tomato sauce. Season to taste. I like Mrs Dash or Cavender's. Mix well and pour into a greased 13x9 pan.
*Combine ketchup, Worcestershire, hot sauce and 1/2 cup water. Spoon half of mixture over casserole.
*Bake, covered, 25-30 minutes. Uncover and cook another 15-20 minutes. Serve with remaining sauce at table.
Stroganoff (Ashley & John)
4 Tbsp butter, divided
1 lb beef, cut into strips
1 small can mushrooms, drained
1/2 cup chopped onion
1 Tbsp garlic powder
3 Tbsp flour
1 Tbsp tomato paste
1.25 cup + 2 Tbsp beef broth
8 oz sour cream
1 pkg egg noodles, cooked and drained
*Sprinkle meat with garlic powder and brown in 2 Tbsp butter.
*Add mushrooms and onions and cook until onions are tender. Remove all from skillet and keep warm.
*Melt 2 Tbsp butter in same skillet. Stir in tomato paste and flour until smooth.
*Slowly whisk in 1.25 cups broth. Bring to a boil. Cook and stir 2 minutes to thicken.
*Reduce heat and add sour cream and remaining 2 Tbsp broth; mix well.
*Return meat mixture to skillet and stir. Heat through but DO NOT LET BOIL! Serve over the hot noodles.
1 lb beef, cut into strips
1 small can mushrooms, drained
1/2 cup chopped onion
1 Tbsp garlic powder
3 Tbsp flour
1 Tbsp tomato paste
1.25 cup + 2 Tbsp beef broth
8 oz sour cream
1 pkg egg noodles, cooked and drained
*Sprinkle meat with garlic powder and brown in 2 Tbsp butter.
*Add mushrooms and onions and cook until onions are tender. Remove all from skillet and keep warm.
*Melt 2 Tbsp butter in same skillet. Stir in tomato paste and flour until smooth.
*Slowly whisk in 1.25 cups broth. Bring to a boil. Cook and stir 2 minutes to thicken.
*Reduce heat and add sour cream and remaining 2 Tbsp broth; mix well.
*Return meat mixture to skillet and stir. Heat through but DO NOT LET BOIL! Serve over the hot noodles.
Broccoli-Cheese Soup (Ashley & John...from WTE)
3 Tbsp butter
1/2 large onion, finely chopped
16oz pkg frozen broccoli florets
4 (14.5 oz) cans chicken broth
1 lb Velveeta cheese, cubed VERY small
1 cup shredded sharp cheddar
2 cups milk
1 Tbsp garlic powder
2/3 cup cornstarch
*In a large pot, melt butter. Cook onion in butter until tender.
*Remove 1 cup of broth from 1 can; set aside.
*Add broccoli to pot. Pour in 3 cans and remainder of 4th can of broth. Boil 5-10 minutes or until broccoli is tender.
*Once broccoli is tender, pour half of soup into blender or food processor and process until smooth. Add back to pot.
*Add cheeses and stir until melted. Pour in milk and garlic powder and stir until combined. Raise heat until soup is almost boiling.
*In a small bowl, combine reserved 1 cup broth and cornstarch. Add to soup. Cook 3-5 minutes, or until soup is thickened.
1/2 large onion, finely chopped
16oz pkg frozen broccoli florets
4 (14.5 oz) cans chicken broth
1 lb Velveeta cheese, cubed VERY small
1 cup shredded sharp cheddar
2 cups milk
1 Tbsp garlic powder
2/3 cup cornstarch
*In a large pot, melt butter. Cook onion in butter until tender.
*Remove 1 cup of broth from 1 can; set aside.
*Add broccoli to pot. Pour in 3 cans and remainder of 4th can of broth. Boil 5-10 minutes or until broccoli is tender.
*Once broccoli is tender, pour half of soup into blender or food processor and process until smooth. Add back to pot.
*Add cheeses and stir until melted. Pour in milk and garlic powder and stir until combined. Raise heat until soup is almost boiling.
*In a small bowl, combine reserved 1 cup broth and cornstarch. Add to soup. Cook 3-5 minutes, or until soup is thickened.
Mini Cheddar Meatloaf (Ashley & John...from Kimi)
1 egg
1/4-1/2 cup milk
1 cup shredded cheddar
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 lb ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1.5 tsp mustard
1/2 tsp salt
*In a large bowl, whisk egg and milk. Stir in cheese, onion, oats and salt. Crumble beef mixture and mix well. Shape into 8 loaves and place on greased broiler pan.
*Combine ketchup, mustard and brown sugar; spoon over loaves.
*Bake uncovered at 350* for 25-30 minutes.
1/4-1/2 cup milk
1 cup shredded cheddar
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 lb ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1.5 tsp mustard
1/2 tsp salt
*In a large bowl, whisk egg and milk. Stir in cheese, onion, oats and salt. Crumble beef mixture and mix well. Shape into 8 loaves and place on greased broiler pan.
*Combine ketchup, mustard and brown sugar; spoon over loaves.
*Bake uncovered at 350* for 25-30 minutes.
Chicken & Pasta in Tomato-Cream Sauce (Ashley & John)
1 lb chicken breasts, cut into bite-size pieces
Montreal Steak Seasoning
1/2 lb penne pasta, cooked and drained
2 Tbsp butter
2 Tbsp oil
2 Tbsp garlic powder
1/2 cup chicken broth
8 oz can tomato sauce
1 cup heavy whipping cream
1 Tbsp parsley
1 Tbsp dried basil
*Heat oil and butter in skillet over medium heat. Once heated, add chicken and season generously with Montreals. Brown chicken and set aside, keep warm.
*Add chicken broth and garlic to skillet and boil until reduced by half. Stir in tomato sauce. Add heavy cream and mix well. Salt and pepper to taste.
*Turn heat to low. Add parsley and basil to sauce. Cook 2-3 minutes.
*Place chicken, pasta and sauce in a large bowl and toss to combine. Serve with additional Montreals if desired.
Montreal Steak Seasoning
1/2 lb penne pasta, cooked and drained
2 Tbsp butter
2 Tbsp oil
2 Tbsp garlic powder
1/2 cup chicken broth
8 oz can tomato sauce
1 cup heavy whipping cream
1 Tbsp parsley
1 Tbsp dried basil
*Heat oil and butter in skillet over medium heat. Once heated, add chicken and season generously with Montreals. Brown chicken and set aside, keep warm.
*Add chicken broth and garlic to skillet and boil until reduced by half. Stir in tomato sauce. Add heavy cream and mix well. Salt and pepper to taste.
*Turn heat to low. Add parsley and basil to sauce. Cook 2-3 minutes.
*Place chicken, pasta and sauce in a large bowl and toss to combine. Serve with additional Montreals if desired.
Simple Shrimp (Ashley & John)
bag of small peeled and deveined shrimp
bottle of Italian dressing
1/2 cup butter
*Rinse shrimp and place in a 9x13 pan.
*Pour dressing over shrimp and put butter in iddle of pan.
*Bake in 350* oven for 15-20 minutes.
*Serve with risotto seasoned with Parmesan cheese and Creole seasonings.
bottle of Italian dressing
1/2 cup butter
*Rinse shrimp and place in a 9x13 pan.
*Pour dressing over shrimp and put butter in iddle of pan.
*Bake in 350* oven for 15-20 minutes.
*Serve with risotto seasoned with Parmesan cheese and Creole seasonings.
Chicken Kiev (Ashley & John.....got this from Randi!)
1 Tbsp chopped green onion
1 Tbsp parsley
2 cloves garlic, minced
1/2 stick butter, chilled
1 egg, beaten
1 Tbsp water
1/4 cup all-purpose flour
1/2 cup dry, seasoned bread crumbs
1 Tbsp butter
1 Tbsp oil
4 boneless, skinless chicken breasts
*In a small bowl, combine onion, parsley and garlic; set aside.
*Cut butter in half lengthwise and then again, so you have 4 long strips.
*In a shallow bowl, whisk egg and water.
*Place flour in a shallow bowl and breadcrumbs in another.
*Place each breast between two pieces plastic wrap and pound to 1/8" thickness. Remove wrap and season.
*Divide garlic mixture among breasts. Place piece of butter in each breast. Turn in sides and fold up from bottom.
*Coat chicken with flour. Dip in egg mixture, then breadcrumbs; repeat.
*Place in a 2 quart dish and refrigerate 1-24 hours.
*In a skillet, melt butter and oil.
*Once heated, add cold chicken.
*Sear all sides quickly. Return to baking dish.
*Bake uncovered in 400* oven for 15-18 minutes or until chicken is no longer pink.
1 Tbsp parsley
2 cloves garlic, minced
1/2 stick butter, chilled
1 egg, beaten
1 Tbsp water
1/4 cup all-purpose flour
1/2 cup dry, seasoned bread crumbs
1 Tbsp butter
1 Tbsp oil
4 boneless, skinless chicken breasts
*In a small bowl, combine onion, parsley and garlic; set aside.
*Cut butter in half lengthwise and then again, so you have 4 long strips.
*In a shallow bowl, whisk egg and water.
*Place flour in a shallow bowl and breadcrumbs in another.
*Place each breast between two pieces plastic wrap and pound to 1/8" thickness. Remove wrap and season.
*Divide garlic mixture among breasts. Place piece of butter in each breast. Turn in sides and fold up from bottom.
*Coat chicken with flour. Dip in egg mixture, then breadcrumbs; repeat.
*Place in a 2 quart dish and refrigerate 1-24 hours.
*In a skillet, melt butter and oil.
*Once heated, add cold chicken.
*Sear all sides quickly. Return to baking dish.
*Bake uncovered in 400* oven for 15-18 minutes or until chicken is no longer pink.
Stovetop Chicken Bake (Ashley & John)
1 lb chicken breasts
1 box stuffing mix
1.5 cup hot water
1/2 stick butter, melted
1/3 cup sour cream
10.75 oz can cream of mushroom soup
*Combine water, butter and stuffing; set aside.
*Cut chicken into bite-size pieces and brown over medium heat; season to taste.
*Place in a lightly greased casserole dish.
*Mix soup and sour cream and pour over chicken.
*Top with stuffing.
*Bake in a 350* oven for 30-40 minutes.
1 box stuffing mix
1.5 cup hot water
1/2 stick butter, melted
1/3 cup sour cream
10.75 oz can cream of mushroom soup
*Combine water, butter and stuffing; set aside.
*Cut chicken into bite-size pieces and brown over medium heat; season to taste.
*Place in a lightly greased casserole dish.
*Mix soup and sour cream and pour over chicken.
*Top with stuffing.
*Bake in a 350* oven for 30-40 minutes.
Tangy Rib-Eye (Ashley & John Stewart)
1/4 cup whole-grain mustard
1/4 cup steak sauce
1 Tbsp minced garlic
1 Tbsp dried parsley
4 rib-eyes (1.5-2 lbs total)
1 Tbsp steak seasoning
*Combine mustard, steak sauce, garlic and parsley in a large resealable bag and massage to combine. WARNING! THIS STINKS!!!
*Place steaks in bag. Turn to coat. Place in refrigerator and marinate 30 minutes-overnight.
*Remove steaks from bag and sprinkle both sides with steak seasoning.
*Grill or broil for 8 minutes or until each side or until you reach desired done-ness.
1/4 cup steak sauce
1 Tbsp minced garlic
1 Tbsp dried parsley
4 rib-eyes (1.5-2 lbs total)
1 Tbsp steak seasoning
*Combine mustard, steak sauce, garlic and parsley in a large resealable bag and massage to combine. WARNING! THIS STINKS!!!
*Place steaks in bag. Turn to coat. Place in refrigerator and marinate 30 minutes-overnight.
*Remove steaks from bag and sprinkle both sides with steak seasoning.
*Grill or broil for 8 minutes or until each side or until you reach desired done-ness.
Easy Loaded Baked Potato Soup
1 lb potatoes, peeled and cubed VERY SMALL
1 cup milk
14.5 oz can chicken broth
1 cup shredded cheddar
1/3 cup real bacon bits
1 green onion, sliced
*Microwave potatoes in a large microwaveable bowl on high for 5 minutes. Stir microwave additional 5 minutes or until fork tender.
*Stir in milk and chicken and broth. Microwave 5 minutes and stir. Microwave additional 5 minutes.
*Partially crush potatoes with potato masher.
*Stir in cheese and bacon, stir to combine. Microwave up to 1 minute, to melt cheese.
*Top with additional cheese, bacon and chives.
1 cup milk
14.5 oz can chicken broth
1 cup shredded cheddar
1/3 cup real bacon bits
1 green onion, sliced
*Microwave potatoes in a large microwaveable bowl on high for 5 minutes. Stir microwave additional 5 minutes or until fork tender.
*Stir in milk and chicken and broth. Microwave 5 minutes and stir. Microwave additional 5 minutes.
*Partially crush potatoes with potato masher.
*Stir in cheese and bacon, stir to combine. Microwave up to 1 minute, to melt cheese.
*Top with additional cheese, bacon and chives.
Tomato-Vegetable Casserole (Pat & Larry Linne)
1 potato, peeled and cut into 1/2" cubes
1 yam, peeled and cut into 1/2" cubes
1 red pepper, seeded and cut into 1/2" slices
2 carrots, peeled and sliced 1/2" thick
5 Tbsp olive oil
1 large zucchini, sliced 1/2" thick
2 large ripe tomatoes, sliced 1/2" thick
1 red onion, sliced 1/2" thick
1/2 cup grated Parmesan cheese
3 Tbsp Italian-style breadcrumbs
*Preheat oven to 400*.
*Toss potato, yam, pepper and carrots with 2 Tbsp oil in a 13x9 pan. Sprinkle with salt and pepper.
*Arrange onions over veggie mixture. Place zucchini over onions. Drizzle with 2 Tbsp olive oil. Top with tomatoes, salt and pepper.
*Combine Parmesan and breadcrumbs in a small bowl. Sprinkle over vegetables. Drizzle with last tablespoon of oil.
*Bake uncovered until vegetables are tender and topping is golden brown, about 40 minutes.
1 yam, peeled and cut into 1/2" cubes
1 red pepper, seeded and cut into 1/2" slices
2 carrots, peeled and sliced 1/2" thick
5 Tbsp olive oil
1 large zucchini, sliced 1/2" thick
2 large ripe tomatoes, sliced 1/2" thick
1 red onion, sliced 1/2" thick
1/2 cup grated Parmesan cheese
3 Tbsp Italian-style breadcrumbs
*Preheat oven to 400*.
*Toss potato, yam, pepper and carrots with 2 Tbsp oil in a 13x9 pan. Sprinkle with salt and pepper.
*Arrange onions over veggie mixture. Place zucchini over onions. Drizzle with 2 Tbsp olive oil. Top with tomatoes, salt and pepper.
*Combine Parmesan and breadcrumbs in a small bowl. Sprinkle over vegetables. Drizzle with last tablespoon of oil.
*Bake uncovered until vegetables are tender and topping is golden brown, about 40 minutes.
Italian Chicken (Katie Coultas "Aunt Kay-Kay")
3-4 large chicken breasts
1 bottle Italian Dressing
4 Tbsp honey
1 Tbsp lime juice
*Combine dressing, honey and lime juice.
*Cut chicken into bite-size pieces and add to dressing mixture. Marinate 2 hours.
*Heat skillet over medium-high heat. Add chicken and sear, turning quickly to brown chicken. SAVE MARINADE!!!
*Lower heat and cook until chicken is no longer pink. Remove from skillet.
*Turn heat back to medium-high and pour in marinade. Cook until dark. Add chicken back to skillet.
*Serve on rolls for sandwiches or over pasta.
1 bottle Italian Dressing
4 Tbsp honey
1 Tbsp lime juice
*Combine dressing, honey and lime juice.
*Cut chicken into bite-size pieces and add to dressing mixture. Marinate 2 hours.
*Heat skillet over medium-high heat. Add chicken and sear, turning quickly to brown chicken. SAVE MARINADE!!!
*Lower heat and cook until chicken is no longer pink. Remove from skillet.
*Turn heat back to medium-high and pour in marinade. Cook until dark. Add chicken back to skillet.
*Serve on rolls for sandwiches or over pasta.
Ham & Potato Casserole (Mary & Dale Stewart "Mamaw & Pop-Pop")
1 lb cubed ham
1 large can cream of mushroom
1 small can cream of celery
--refill celery can with milk
1 medium onion, finely chopped
1-2 lbs potatoes, sliced
1 tube butter crackers, crushed
10-15 American cheese slices
*Preheat oven to 350* and grease 9x13 pan.
*Mix soups and milk in bowl and set aside.
*Layer potatoes, onion, salt, pepper, ham and cheese slices. Top with half of soup mixture. Repeat.
*Sprinkle crushed crackers on top layer of soup.
*Bake 45-55 minutes or until potatoes are tender.
1 large can cream of mushroom
1 small can cream of celery
--refill celery can with milk
1 medium onion, finely chopped
1-2 lbs potatoes, sliced
1 tube butter crackers, crushed
10-15 American cheese slices
*Preheat oven to 350* and grease 9x13 pan.
*Mix soups and milk in bowl and set aside.
*Layer potatoes, onion, salt, pepper, ham and cheese slices. Top with half of soup mixture. Repeat.
*Sprinkle crushed crackers on top layer of soup.
*Bake 45-55 minutes or until potatoes are tender.
Steak & Gravy (Shirley Neyenhaus "Nana")
6-8 minute steaks
flour
seasonings
Kitchen Bouquet
butter or bacon grease
*Heat butter or grease in 2 skillets.
*Cut steaks in half. Bread in flour flavored with favorite seasonings.
*Brown quickly on both sides, you don't need to cook completely Place in casserole dish.
*Add additional butter or grease if needed. Add flour and cook until very dark.
*Whisk water in slowly to make thin gravy.
*Add 1-2 Tbsp of Kitchen Bouquet to each skillet. Stir
*Pour gravy over meat in casserole dish.
*Cover and bake at 350* for 1 hour, or until meat is cooked through and gravy is thickened.
flour
seasonings
Kitchen Bouquet
butter or bacon grease
*Heat butter or grease in 2 skillets.
*Cut steaks in half. Bread in flour flavored with favorite seasonings.
*Brown quickly on both sides, you don't need to cook completely Place in casserole dish.
*Add additional butter or grease if needed. Add flour and cook until very dark.
*Whisk water in slowly to make thin gravy.
*Add 1-2 Tbsp of Kitchen Bouquet to each skillet. Stir
*Pour gravy over meat in casserole dish.
*Cover and bake at 350* for 1 hour, or until meat is cooked through and gravy is thickened.
Chicken A'La King (Mary & Dale Stewart "Mamaw & Pop-Pop")
8 large chicken breasts, cooked and sliced
1 box fettuccine noodles
can of peas
1 large onion, finely chopped
1 cup milk
1 large can cream of celery
1 large can cream of chicken
1 large can cream of mushroom
2 cans mushroom slices
8-10 American cheese slices
1 sleeve crackers, crushed
*Cook noodles in vegetable or chicken broth.
*Mix milk and soups.
*Layer noodles, chicken, peas, mushrooms and onions; top with half of soup mixture. Repeat.
*Top with cheese slices, then crushed crackers.
*Drizzle with melted butter.
*Bake at 350* for 30-40 minutes or until brown and bubbly.
1 box fettuccine noodles
can of peas
1 large onion, finely chopped
1 cup milk
1 large can cream of celery
1 large can cream of chicken
1 large can cream of mushroom
2 cans mushroom slices
8-10 American cheese slices
1 sleeve crackers, crushed
*Cook noodles in vegetable or chicken broth.
*Mix milk and soups.
*Layer noodles, chicken, peas, mushrooms and onions; top with half of soup mixture. Repeat.
*Top with cheese slices, then crushed crackers.
*Drizzle with melted butter.
*Bake at 350* for 30-40 minutes or until brown and bubbly.
Hot Brown (Kate & Harry Coultas "Mimi & Papaw")
1/4 cup butter
6 Tbsp flour
1 tsp salt
1/4 tsp pepper
3 cups mlk
1 cup shredded cheese
4 slices toast
8 slices crisp bacon
thin-sliced turkey
*Melt butter in saucepan.
*Stir in salt, pepper and flour. Cook until slightly thickened.
*Slowly whisk in milk, then add cheese.
*Heat until smooth and cheese is melted; stirring frequently.
*Place turkey on toast and top with bacon.
*Pour cheese sauce over top.
*Bake or broil until warmed through.
6 Tbsp flour
1 tsp salt
1/4 tsp pepper
3 cups mlk
1 cup shredded cheese
4 slices toast
8 slices crisp bacon
thin-sliced turkey
*Melt butter in saucepan.
*Stir in salt, pepper and flour. Cook until slightly thickened.
*Slowly whisk in milk, then add cheese.
*Heat until smooth and cheese is melted; stirring frequently.
*Place turkey on toast and top with bacon.
*Pour cheese sauce over top.
*Bake or broil until warmed through.
Glazed Salmon (Ashey & John Stewart)
1.5 salmon filet, cut into serving size pieces
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup vegetable oil
1/4 cup water
*Combine sugar, soy sauce, oil and water.
*Marinate salmon in sugar mixture for 1-3 hours in the refrigerator.
*Drain off marinade and season salmon with lemon pepper and garlic powder.
*Bake at 450* for 12-15 minutes; then broil for 5 minutes, or until fish flakes easily.
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup vegetable oil
1/4 cup water
*Combine sugar, soy sauce, oil and water.
*Marinate salmon in sugar mixture for 1-3 hours in the refrigerator.
*Drain off marinade and season salmon with lemon pepper and garlic powder.
*Bake at 450* for 12-15 minutes; then broil for 5 minutes, or until fish flakes easily.
Vegetable Soup (Mary & Dale Stewart "Mamaw & Pop-Pop")
2 lbs cubed beef
4-5 large onions, finely chopped
4 large potatoes, peeled and chopped
one head cabbage, chopped
1 can V-8 juice
2-12oz cans chopped tomatoes
1 gallon can Veg-All
frozen okra
bag of wide Creamette noodles
*Brown beef with onions, place in large stockpot.
*Add potatoes, cabbage, V8, tomatoes, Veg-All and okra.
*Bring to boil, add noodles.
*Cook until noodles and vegetables are done.
4-5 large onions, finely chopped
4 large potatoes, peeled and chopped
one head cabbage, chopped
1 can V-8 juice
2-12oz cans chopped tomatoes
1 gallon can Veg-All
frozen okra
bag of wide Creamette noodles
*Brown beef with onions, place in large stockpot.
*Add potatoes, cabbage, V8, tomatoes, Veg-All and okra.
*Bring to boil, add noodles.
*Cook until noodles and vegetables are done.
Pizza Casserole (Kate & Harry Coultas "Mimi & Papaw")
1 lb ground beef
1 onion, chopped
16oz jar spaghetti or pizza sauce
4 oz pepperoni
8 oz cooked macaroni
2 cups mozzarella cheese
*Brown meat.
*Add onion and cook until tender.
*Add sauce, pepperoni, noodles and 1/2 tsp salt.
*Top with cheese and bake at 350* for 30 minutes.
1 onion, chopped
16oz jar spaghetti or pizza sauce
4 oz pepperoni
8 oz cooked macaroni
2 cups mozzarella cheese
*Brown meat.
*Add onion and cook until tender.
*Add sauce, pepperoni, noodles and 1/2 tsp salt.
*Top with cheese and bake at 350* for 30 minutes.
Creamed Pork Chops (Ashley & John Stewart)
4-6 chops
1 box stuffing mix
small can cream of mushroom
1/2 cup milk
*Make stuffing according to package directions; set aside.
*Season chops and brown in skillet.
*Place browned chops in a single layer in baking dish.
*Spoon stuffing over chops.
*Mix soup and milk, pour over stuffing.
*Cover and bake at 325* for 30 minutes.
*Uncover and cook another 20-30 minutes.
1 box stuffing mix
small can cream of mushroom
1/2 cup milk
*Make stuffing according to package directions; set aside.
*Season chops and brown in skillet.
*Place browned chops in a single layer in baking dish.
*Spoon stuffing over chops.
*Mix soup and milk, pour over stuffing.
*Cover and bake at 325* for 30 minutes.
*Uncover and cook another 20-30 minutes.
Chicken Casserole (Kate & Harry Coultas "Mimi & Papaw")
whole chicken
1 stick margarine
1 package herb stuffing
2 cans cream of chicken
2 cans chicken broth
*Cook chicken and remove meat from bones.
*Combine soup and broth.
*Melt butter and stir in stuffing mix.
*Pour half of stuffing mix in bottom of a 13x9 pan.
*Top with chicken.
*Pour soup mixture over chicken.
*Top with remaining stuffing.
*Bake at 350* for 30 minutes.
1 stick margarine
1 package herb stuffing
2 cans cream of chicken
2 cans chicken broth
*Cook chicken and remove meat from bones.
*Combine soup and broth.
*Melt butter and stir in stuffing mix.
*Pour half of stuffing mix in bottom of a 13x9 pan.
*Top with chicken.
*Pour soup mixture over chicken.
*Top with remaining stuffing.
*Bake at 350* for 30 minutes.
Pork Chop Casserole (Kate & Harry Coultas "Mimi & Papaw")
4 smoked pork chops
4 medium potatoes, halved
4 carrots, sliced
1 onion, sliced into rings
*Preheat oven to 350*.
*Arrange potatoes, chops, carrots and onions into layers.
*Dust with salt, pepper and garlic powder.
*Cover and bake 1 hour or until vegetables are tender.
4 medium potatoes, halved
4 carrots, sliced
1 onion, sliced into rings
*Preheat oven to 350*.
*Arrange potatoes, chops, carrots and onions into layers.
*Dust with salt, pepper and garlic powder.
*Cover and bake 1 hour or until vegetables are tender.
Pumpkin Cake (Shirley Neyenhaus "Nana")
2 cups self-rising flour (OR 2 cups AP flour, 3 tsp baking powder, 1 tsp salt)
2 tsp cinnamon
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups canned pumpkin
*Beat eggs and sugar.
*Add oil and mix.
*Add pumpkin and mix.
*Pour into a tube pan or two 9" pans.
*Bake at 350* for 40-45 minutes.
*********CREAM CHEESE FROSTING
8 oz cream cheese, softenend
1 stick butter, softened
1 tsp vanilla
1 lb box powdered sugar
*Mix all together and frost cake.
2 tsp cinnamon
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups canned pumpkin
*Beat eggs and sugar.
*Add oil and mix.
*Add pumpkin and mix.
*Pour into a tube pan or two 9" pans.
*Bake at 350* for 40-45 minutes.
*********CREAM CHEESE FROSTING
8 oz cream cheese, softenend
1 stick butter, softened
1 tsp vanilla
1 lb box powdered sugar
*Mix all together and frost cake.
Thursday, April 22, 2010
Peanut Butter Pie (Mary & Dale Stewart "Mamaw & Pop-Pop")
1/2 cup peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip
graham cracker pie crust
*Mix peanut butter, cream cheese and powdered sugar until sooth.
*Fold in Cool Whip.
*Pour into crust.
*Refrigerate until set.
8 oz cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip
graham cracker pie crust
*Mix peanut butter, cream cheese and powdered sugar until sooth.
*Fold in Cool Whip.
*Pour into crust.
*Refrigerate until set.
Pecan Pie (Me)
1 cup corn syrup
1 cup firmly packed brown sugar
1/3 tsp salt
3 eggs
1/3 cup butter
1 tsp vanilla
1 cup pecans
*Melt butter completely in microwave in large bowl. Preheat oven to 325*.
*Add corn syrup, sugar, salt and vanilla.
*In a separate bowl, beat eggs.
*Add eggs to syrup mixture until completely blended. Pour mixture into pie shell.
*Sprinkle pecans over pie.
*Bake for 30 minutes.
*Remove from oven; cover crust with aluminum foil.
*Cook for additional 30-40 minutes or until knife inserted in center comes out clean.
1 cup firmly packed brown sugar
1/3 tsp salt
3 eggs
1/3 cup butter
1 tsp vanilla
1 cup pecans
*Melt butter completely in microwave in large bowl. Preheat oven to 325*.
*Add corn syrup, sugar, salt and vanilla.
*In a separate bowl, beat eggs.
*Add eggs to syrup mixture until completely blended. Pour mixture into pie shell.
*Sprinkle pecans over pie.
*Bake for 30 minutes.
*Remove from oven; cover crust with aluminum foil.
*Cook for additional 30-40 minutes or until knife inserted in center comes out clean.
Grasshopper Cake (me)
1 box Betty Crocker Super Moist French Vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
8 oz Cool Whip
1/4 cup + 3 Tbsp green creme de menthe
12 oz jar hot fudge
*Mix cake mix, water, oil, eggs and 1/4 cup creme de menthe.
*Pour into lightly greased cake pan and bake at 350* for 30 minutes or until toothpick inserted in center comes out clean. Cool.
*When cake is cooled, heat fudge in microwave for 20 seconds. Stir. Spread over cake and let set 15 minutes.
*Mix remaining 3 Tbsp creme de menthe with Cool Whip and spread over hot fudge.
*Cover and refrigerate several hours or overnight. Keep refrigerated.
1 cup water
1/3 cup vegetable oil
3 eggs
8 oz Cool Whip
1/4 cup + 3 Tbsp green creme de menthe
12 oz jar hot fudge
*Mix cake mix, water, oil, eggs and 1/4 cup creme de menthe.
*Pour into lightly greased cake pan and bake at 350* for 30 minutes or until toothpick inserted in center comes out clean. Cool.
*When cake is cooled, heat fudge in microwave for 20 seconds. Stir. Spread over cake and let set 15 minutes.
*Mix remaining 3 Tbsp creme de menthe with Cool Whip and spread over hot fudge.
*Cover and refrigerate several hours or overnight. Keep refrigerated.
Eclair Cake (Mary & Dale Stewart "Mamaw & Papaw")
2 large boxes vanilla instant pudding
1 large container Cool Whip
1 jar chocolate frosting
1 box graham crackers
*Mix pudding as directed on box. Fold in Cool Whip.
*Put layer of graham crackers in bottom of a 13x9 dish.
*Pour in half of pudding, top with a layer of graham crackers and the rest of the pudding.
*Frost enough graham crackers, then place on top of pudding.
*Cover and refrigerate overnight.
1 large container Cool Whip
1 jar chocolate frosting
1 box graham crackers
*Mix pudding as directed on box. Fold in Cool Whip.
*Put layer of graham crackers in bottom of a 13x9 dish.
*Pour in half of pudding, top with a layer of graham crackers and the rest of the pudding.
*Frost enough graham crackers, then place on top of pudding.
*Cover and refrigerate overnight.
Diabetic Coconut Pie (Kate & Harry Coultas "Mimi & Papaw")
2 eggs
4 pkgs artificial sweetener
4 tsp melted butter
1.75 cup 2% milk
1 tsp vanilla
1 cup coconut
*Preheat oven to 350*
*Combine all ingredients and pour into an unbaked pie shell.
*Bake 45-60 minutes.
4 pkgs artificial sweetener
4 tsp melted butter
1.75 cup 2% milk
1 tsp vanilla
1 cup coconut
*Preheat oven to 350*
*Combine all ingredients and pour into an unbaked pie shell.
*Bake 45-60 minutes.
Peach Cobbler (Mary & Dale Stewart "Mamaw & Pop-Pop")
large can peaches
cinnamon
1 stick butter, melted
1 cup milk
1 cup self-rising flour
1 cup sugar
1/4 cup brown sugar
*Pour butter in pan.
*Strain juice from peaches, reserve juice...and add peaches to pan.
*Mix flour, milk and sugar, then pour over peaches.
*Sprinkle with cinnamon and brown sugar.
*Pour peach juice over top.
*Bake at 350* for 45 minutes or until browned.
cinnamon
1 stick butter, melted
1 cup milk
1 cup self-rising flour
1 cup sugar
1/4 cup brown sugar
*Pour butter in pan.
*Strain juice from peaches, reserve juice...and add peaches to pan.
*Mix flour, milk and sugar, then pour over peaches.
*Sprinkle with cinnamon and brown sugar.
*Pour peach juice over top.
*Bake at 350* for 45 minutes or until browned.
Diabetic Brownies (Kate & Harry Coultas "Mimi & Papaw")
2 cups fine graham cracker crumbs
1/2 cup chopped nuts
3 oz semi-sweet chocolate chips
1.5 tsp Sweet n Low
1 cup skim milk
1/4 tsp salt.
*Mix all ingredients.
*Pour into a buttered pan.
*Bake at 350* for 30 minutes.
1/2 cup chopped nuts
3 oz semi-sweet chocolate chips
1.5 tsp Sweet n Low
1 cup skim milk
1/4 tsp salt.
*Mix all ingredients.
*Pour into a buttered pan.
*Bake at 350* for 30 minutes.
Snickerdoodle Blondies (Me)
2-2/3 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp vanilla
1/2 cup cinnamon chips
2 Tbsp white sugar
2 tsp cinnamon
*Preheat oven to 350*. Lightly grease a 9x13 pan.
*Sift together first four ingredients; set aside.
*In a large bowl, beat butter, brown sugar, eggs and vanilla.
*Stir in flour mixture until well blended. Stir in cinnamon chips. THIS WILL BE THICK!
*Press mixture into pan. Combine sugar and cinnamon; sprinkle over batter.
*Bake 25-30 minutes or until surface springs back when gently pressed. Cool
*Bars cut easiest when completely cooled.
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp vanilla
1/2 cup cinnamon chips
2 Tbsp white sugar
2 tsp cinnamon
*Preheat oven to 350*. Lightly grease a 9x13 pan.
*Sift together first four ingredients; set aside.
*In a large bowl, beat butter, brown sugar, eggs and vanilla.
*Stir in flour mixture until well blended. Stir in cinnamon chips. THIS WILL BE THICK!
*Press mixture into pan. Combine sugar and cinnamon; sprinkle over batter.
*Bake 25-30 minutes or until surface springs back when gently pressed. Cool
*Bars cut easiest when completely cooled.
Chess Squares (Mary & Dale Stewart "Mamaw & Pop-Pop")
1 cup chopped pecans
1 box Duncan Hines yellow cake mix
1 stick butter, melted
8 oz cream cheese, room temperature
3 eggs
1 lb box powdered sugar
1 tsp vanilla
1 tsp lemon juice
*With a spoon, mix cake mix, butter, 1 egg, pecans 1/2 tsp vanilla and 1/2 tsp lemon juice. Press into a 9x 13 pan
*Beat together cream cheese, 2 eggs, 3/4 of powdered sugar and remaining vanilla and lemon. Pour over cake mix "crust".
*Bake at 325* for 35-40 minutes or until light golden brown.
*While warm, sprinkle with remaining powdered sugar.
1 box Duncan Hines yellow cake mix
1 stick butter, melted
8 oz cream cheese, room temperature
3 eggs
1 lb box powdered sugar
1 tsp vanilla
1 tsp lemon juice
*With a spoon, mix cake mix, butter, 1 egg, pecans 1/2 tsp vanilla and 1/2 tsp lemon juice. Press into a 9x 13 pan
*Beat together cream cheese, 2 eggs, 3/4 of powdered sugar and remaining vanilla and lemon. Pour over cake mix "crust".
*Bake at 325* for 35-40 minutes or until light golden brown.
*While warm, sprinkle with remaining powdered sugar.
Yum Yum Bars (Betty Middleton)
1 box yellow cake mix
1 stick butter, softened
3 eggs
1 lb powdered sugar
8 oz cream cheese, softened
*Mix cake mix with butter and 1 egg. Press into a 13x9 pan.
*Mix cream cheese, powdered sugar and remaining 2 eggs. Pour over cake mix "crust".
*Bake at 350* for 35-40 minutes.
1 stick butter, softened
3 eggs
1 lb powdered sugar
8 oz cream cheese, softened
*Mix cake mix with butter and 1 egg. Press into a 13x9 pan.
*Mix cream cheese, powdered sugar and remaining 2 eggs. Pour over cake mix "crust".
*Bake at 350* for 35-40 minutes.
Mandarin Orange Cake (Kate & Harry Coultas "Mimi & Papaw")
1 package Duncan Hines moist yellow cake mix
4 eggs
1/2 cup oil
1 large container Cool Whip
1 large can crushed pineapple
1 large box instant vanilla pudding
1 large can mandarin oranges *DO NOT DRAIN*
*Combine cake mix, oranges with juice, eggs and oil.
*Pour into 2 9" round pans.
*Bake at 350* for 25 minutes or until golden, then slice each cakes into 2 layers.
*Fold Cool Whip, pudding and pineapple together and use to frost cake.
*Refrigerate until ready to serve.
4 eggs
1/2 cup oil
1 large container Cool Whip
1 large can crushed pineapple
1 large box instant vanilla pudding
1 large can mandarin oranges *DO NOT DRAIN*
*Combine cake mix, oranges with juice, eggs and oil.
*Pour into 2 9" round pans.
*Bake at 350* for 25 minutes or until golden, then slice each cakes into 2 layers.
*Fold Cool Whip, pudding and pineapple together and use to frost cake.
*Refrigerate until ready to serve.
Diabetic Cookies (Kate & Harry Coultas "Mimi & Papaw")
2 cups raisins
1.25 cups water
2 tsp cinnamon
1 tsp nutmeg
2 eggs
1/3 cup oil
2 tsp water
2 tsp sweetener
1.5 cup flour
2 tsp baking soda
*Combine raisins, 1.25 cups water, nutmeg, oil and cinnamon in saucepan. Boil 3 minutes, then let cool.
*Beat eggs in a bowl, then add 2 tsp water, sweetener and baking soda. Add to raisin mixture, then add flour.
*Drop by teaspoonfuls onto greased cookie sheets.
*Bake at 375* for 13 minutes.
1.25 cups water
2 tsp cinnamon
1 tsp nutmeg
2 eggs
1/3 cup oil
2 tsp water
2 tsp sweetener
1.5 cup flour
2 tsp baking soda
*Combine raisins, 1.25 cups water, nutmeg, oil and cinnamon in saucepan. Boil 3 minutes, then let cool.
*Beat eggs in a bowl, then add 2 tsp water, sweetener and baking soda. Add to raisin mixture, then add flour.
*Drop by teaspoonfuls onto greased cookie sheets.
*Bake at 375* for 13 minutes.
Peanut Butter Pie II (Kate & Harry Coultas)
1 ready-made graham cracker crust
2 cups non-dairy whipped topping
1.5 cups creamy peanut butter
1 (4oz) box instant chocolate pudding
1 candy bar (your choice), crushed
*Spread peanut butter in bottom and up sides of crust.
*Prepare pudding according to box directions; spread over peanut butter.
*Spread whipped topping across pudding.
*Sprinkle candy bar across whipped topping.
*Refrigerate until ready to serve.
2 cups non-dairy whipped topping
1.5 cups creamy peanut butter
1 (4oz) box instant chocolate pudding
1 candy bar (your choice), crushed
*Spread peanut butter in bottom and up sides of crust.
*Prepare pudding according to box directions; spread over peanut butter.
*Spread whipped topping across pudding.
*Sprinkle candy bar across whipped topping.
*Refrigerate until ready to serve.
Blackberry Cake (Kate & Harry Coultas "Mimi & Papaw")
1 cup shortening
2 cups white sugar
2 cups blackberries
3 cups flour (sift flour, then measure)
1 tsp cocoa
1/2 tsp salt
1 tsp cinnamon
1 tsp allspice
2 tsp baking soda
1 cup raisins
1 cup nuts
3 eggs
*Cream shortening and sugar.
*Add berries, raisins and nuts.
*Sift together all dry ingredients.
*Combine shortening mixture and sifted mixture.
*Pour into a lightly greased pan.
*Bake at 350* for 40 minutes.
2 cups white sugar
2 cups blackberries
3 cups flour (sift flour, then measure)
1 tsp cocoa
1/2 tsp salt
1 tsp cinnamon
1 tsp allspice
2 tsp baking soda
1 cup raisins
1 cup nuts
3 eggs
*Cream shortening and sugar.
*Add berries, raisins and nuts.
*Sift together all dry ingredients.
*Combine shortening mixture and sifted mixture.
*Pour into a lightly greased pan.
*Bake at 350* for 40 minutes.
Dump Cake (Jessica & BJ Singleton)
2 cans pie filling, any flavor
1 box yellow cake mix
1 stick butter, melted
*Spray a 9x13 pan with nonstick spray.
*Spread pie filling evenly in bottom of pan.
*Pour cake mix evenly over top of pie filling.
*Drizzle butter over cake mix.
*Bake at temperature and timing on cake box, or until cake is lightly browned.
1 box yellow cake mix
1 stick butter, melted
*Spray a 9x13 pan with nonstick spray.
*Spread pie filling evenly in bottom of pan.
*Pour cake mix evenly over top of pie filling.
*Drizzle butter over cake mix.
*Bake at temperature and timing on cake box, or until cake is lightly browned.
Raisin Pie (Shirley Neyenhaus "Nana")
2 cups raisins
2 cups sugar
1 cup water
2 Tbsp cornstarch
1/2 tsp salt
1/2 Golden Delicious apple, finely chopped
2 Tbsp butter
3 Tbsp lemon juice
pie crust
lattice strips for top, if desired
*Combine raisins and water. Bring to a boil, boil 5 minutes.
*Blend sugar, salt and starch. Add this mix and apples to raisins. Cook and stir until juices are clear.
*Stir in butter and lemon juice. Cool mixture slightly and pour into pie crust. Top with lattice pieces, if desired.
*Bake at 425* for 30 minutes.
2 cups sugar
1 cup water
2 Tbsp cornstarch
1/2 tsp salt
1/2 Golden Delicious apple, finely chopped
2 Tbsp butter
3 Tbsp lemon juice
pie crust
lattice strips for top, if desired
*Combine raisins and water. Bring to a boil, boil 5 minutes.
*Blend sugar, salt and starch. Add this mix and apples to raisins. Cook and stir until juices are clear.
*Stir in butter and lemon juice. Cool mixture slightly and pour into pie crust. Top with lattice pieces, if desired.
*Bake at 425* for 30 minutes.
Hershey Syrup Cake (Shirley Neyenhaus "Nana")
1 stick butter
1 cup sugar
4 eggs
1 cup flour
1 tsp baking powder
1 tsp vanilla
1 CAN Hershey syrup
fudge frosting
*Cream butter and sugar
*Add eggs, flour, baking powder, vanilla and Hershey syrup.
*Pour into lightly greased 13x9 pan.
*Bake at 350* for 25 minutes or until a toothpick inserted in center comes out clean.
*When cake is cool, top with frosting
1 cup sugar
4 eggs
1 cup flour
1 tsp baking powder
1 tsp vanilla
1 CAN Hershey syrup
fudge frosting
*Cream butter and sugar
*Add eggs, flour, baking powder, vanilla and Hershey syrup.
*Pour into lightly greased 13x9 pan.
*Bake at 350* for 25 minutes or until a toothpick inserted in center comes out clean.
*When cake is cool, top with frosting
Robert Redford Cake (Shirley Neyenhaus "Nana")
2 round graham cracker pie crusts (or make your own in a 13x9 pan)
8 oz cream cheese
1 cup powdered sugar
12 oz Cool Whip
small box instant vanilla pudding
small box instant chocolate pudding
2.5 cups milk
*Mix cream cheese, powdered sugar and Cool Whip. Spread in pie crusts.
*Combine puddings and milk. Stir until thick.
*Spread over cream cheese mixture.
*Top with rest of Cool Whip.
*Top with shaved candy bar, if desired.
8 oz cream cheese
1 cup powdered sugar
12 oz Cool Whip
small box instant vanilla pudding
small box instant chocolate pudding
2.5 cups milk
*Mix cream cheese, powdered sugar and Cool Whip. Spread in pie crusts.
*Combine puddings and milk. Stir until thick.
*Spread over cream cheese mixture.
*Top with rest of Cool Whip.
*Top with shaved candy bar, if desired.
Peanut Butter Fudge (Markita & Kevin Coultas- "Ga-Ga & Pop-Pop")
5 oz can Carnation milk
12 oz peanut butter
1.5 sticks butter
3 cups sugar
jar marshmallow creme
1 tsp vanilla
*Stir sugar, butter and evaporated milk together on stove.
*Boil, then turn down to medium and cook for 5 minutes.
*Remove from heat and add peanut butter, vanilla and marshmallow creme. Stir together until melted.
*Butter a 13x9 pan.
*Pour fudge into pan, spread evenly then let cool completely.
12 oz peanut butter
1.5 sticks butter
3 cups sugar
jar marshmallow creme
1 tsp vanilla
*Stir sugar, butter and evaporated milk together on stove.
*Boil, then turn down to medium and cook for 5 minutes.
*Remove from heat and add peanut butter, vanilla and marshmallow creme. Stir together until melted.
*Butter a 13x9 pan.
*Pour fudge into pan, spread evenly then let cool completely.
Oatmeal Raisin Cookies (Me)
1 stick + 6 Tbsp butter/margarine, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1.5 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups oatmeal (quick OR old-fashioned)
1 cup raisin
*Heat oven to 350*.
*In a large bowl, beat butter and sugars on medium speed until creamy.
*Add eggs and vanilla; beat well.
*Sift together four, soda, cinnamon and salt. Add to dough; mix well.
*Add oats and raisins; mix well.
*Drop by rounded tablespoonfuls onto ungreased cookie sheet.
*Bake 8-10 minutes or until golden brown.
*Cool 1 minute on cookie sheets; remove to wire rack and finish cooling there. Store tightly covered.
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1.5 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups oatmeal (quick OR old-fashioned)
1 cup raisin
*Heat oven to 350*.
*In a large bowl, beat butter and sugars on medium speed until creamy.
*Add eggs and vanilla; beat well.
*Sift together four, soda, cinnamon and salt. Add to dough; mix well.
*Add oats and raisins; mix well.
*Drop by rounded tablespoonfuls onto ungreased cookie sheet.
*Bake 8-10 minutes or until golden brown.
*Cool 1 minute on cookie sheets; remove to wire rack and finish cooling there. Store tightly covered.
Cream Puffs (Pat & Larry Linne)
1/2 cup water
1/4 cup unsalted butter, cut into pieces
pinch of salt
1/2 cup flour
1.5 tsp sugar
3 large eggs
*Preheat oven to 375* Line a heavy baking sheet with parchment paper.
*Combine water, butter, sugar and salt in a heavy pan. Bring to a boil, stirring until butter melts.
*Add flour and stir over medium heat for 1 minute. Remove from heat and cool for 5 minutes.
*Add 2 eggs, one at a time, mixing with a wooden spoon. YOU WILL REALLY HAVE TO MIX TO GET THEM IN!!!!
*Spoon 10-12 (1.5") mounds onto prepared baking sheets 2" apart. Beat remaining egg and brush dough. BE CAREFUL NOT TO GET ON PAN
*Bake until golden brown, 35-40 minutes.
*Allow to cool completely, then slice off tops with serrated knife and fill. Sprinkle tops with powdered sugar
**VANILLA FILLING**
8oz cream cheese
3 Tbsp sugar
1 tsp vanilla
3/4 cup ricotta cheese
*Mix well and refrigerate until ready to use.
**MOCHA FILLING**
2 cups whipping cream
1/2 cup powdered sugar
2 Tbsp chocolate pudding
1 Tbsp instant coffee
*Beat until stiff peaks form and refrigerate
1/4 cup unsalted butter, cut into pieces
pinch of salt
1/2 cup flour
1.5 tsp sugar
3 large eggs
*Preheat oven to 375* Line a heavy baking sheet with parchment paper.
*Combine water, butter, sugar and salt in a heavy pan. Bring to a boil, stirring until butter melts.
*Add flour and stir over medium heat for 1 minute. Remove from heat and cool for 5 minutes.
*Add 2 eggs, one at a time, mixing with a wooden spoon. YOU WILL REALLY HAVE TO MIX TO GET THEM IN!!!!
*Spoon 10-12 (1.5") mounds onto prepared baking sheets 2" apart. Beat remaining egg and brush dough. BE CAREFUL NOT TO GET ON PAN
*Bake until golden brown, 35-40 minutes.
*Allow to cool completely, then slice off tops with serrated knife and fill. Sprinkle tops with powdered sugar
**VANILLA FILLING**
8oz cream cheese
3 Tbsp sugar
1 tsp vanilla
3/4 cup ricotta cheese
*Mix well and refrigerate until ready to use.
**MOCHA FILLING**
2 cups whipping cream
1/2 cup powdered sugar
2 Tbsp chocolate pudding
1 Tbsp instant coffee
*Beat until stiff peaks form and refrigerate
Cake Mix Cookies (Pat & Larry Linne)
1 cake mix, any flavor
2 eggs
1/2 cup oil
2 tsp water
*Combine all ingredients.
*Drop by teaspoonfuls onto ungreased cookie sheet.
*Bake at 350* for 5-10 minutes.
2 eggs
1/2 cup oil
2 tsp water
*Combine all ingredients.
*Drop by teaspoonfuls onto ungreased cookie sheet.
*Bake at 350* for 5-10 minutes.
Cream Cheese Cookies (Pat & Larry Linne)
1/4 cup butter, room temperature
8 oz package cream cheese, room temperature
18 oz box yellow cake mix
1/2 tsp vanilla
1 egg
*Cream butter and cream cheese.
*Blend in egg and vanilla.
*Add dry cake mix 1/3 at a time. Mix well.
*Cover and refrigerate 30 minutes.
*Heat oven to 375*
*Drop by teaspoonfuls onto ungreased cookie sheet.
*Bake 8-10 minutes.
8 oz package cream cheese, room temperature
18 oz box yellow cake mix
1/2 tsp vanilla
1 egg
*Cream butter and cream cheese.
*Blend in egg and vanilla.
*Add dry cake mix 1/3 at a time. Mix well.
*Cover and refrigerate 30 minutes.
*Heat oven to 375*
*Drop by teaspoonfuls onto ungreased cookie sheet.
*Bake 8-10 minutes.
Lazy Man's Cobbler (Lonnie Fields & Keith Coultas)
1 cup milk
1 cup self-rising flour
1 cup sugar
1 stick butter
2-3 cups fresh fruit or 1 can fruit with syrup
1 tsp vanilla
*Melt butter in baking dish.
*Mix together flour, sugar, milk and vanilla; pour over butter. DO NOT STIR!!
*Scatter fruit over batter. If using fresh fruit, you can add a little sugar to it first to make a little syrup.
*Bake at 350* for 30-40 minutes or until lightly browned.
1 cup self-rising flour
1 cup sugar
1 stick butter
2-3 cups fresh fruit or 1 can fruit with syrup
1 tsp vanilla
*Melt butter in baking dish.
*Mix together flour, sugar, milk and vanilla; pour over butter. DO NOT STIR!!
*Scatter fruit over batter. If using fresh fruit, you can add a little sugar to it first to make a little syrup.
*Bake at 350* for 30-40 minutes or until lightly browned.
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